Roasted Tofu & Veggies

This is the type of recipe where it’s late at night, you’re hungry, and you’re not quite sure what you want for dinner, but you know you have tofu you need to use. More often than not, this is what I’m eating, but I mix up the veggies with what I have in the fridge/freezer, and what type of carb I’m eating with it (noodles, rice, etc). It’s also quite easily done while waiting for the oven to pre-heat, which makes things even quicker, as you’re not waiting for the oven when you’re done the prep work.

To start, dice, slice, chop and peel any fresh vegetables you’re using. For this specific night, I top and tailed the onions then thinly sliced them. Then I cut off the stem of the Brussel Sprouts, took off the top couple leaves, and sliced in half.

Next, I prepared the tofu to be pressed. This involved draining the tofu, cutting in half, storing the other half in a container with fresh cold water. Then I diced into 1/2 in cubes (do this however you feel comfortable), and placed on a cutting board with a few layers of paper towel under and on top of the tofu. Placing another cutting board on top, I then placed as many heavy items I could find to press the excess liquid from the tofu. (If you have a tofu press, use this instead of the route I use, or press the tofu however you normally do) Set aside until ready.

In a mixing bowl, add your prepped veggies, and all dry spices & herbs, then mix. Add the pressed tofu, then add your liquids and mix once more.

Spread out on a baking sheet (I use silicone liners, but prepare the baking trays/sheets however you normally do) evenly so that the majority of the veggies are laying flat and not layered on top of each other. Scrape whatever is left of the sauce on top and bake for 15-20 mins. (I start at 15 mins and then keep an eye from there. You’re looking for something where the frozen veggies are fork tender, and the fresh veggies are starting to brown)

Serve with whatever carb or base you want. I like to use rice or noodles, but you do you.